There are also many ways to eat big geese here. The common ones include "steaming big geese in an iron pot","big goose stewed with pickled cabbage","big goose stewed with potatoes","big goose stewed with vermicelli", etc. No matter what kind of method, I like to eat it, but I have a special liking for "big goose"; after a long period of stewing, the oil in the subcutaneous fat of the goose is forced out, and the goose meat is ruddy in color. Eating a bite of the goose meat is neither firewood nor greasy, and its mouth is delicious. It is really a pleasure for "carnivores". They can enjoy it without worrying about growing extra meat.
Goose meat is an ideal food; it is high in protein, low in fat, low in cholesterol, and contains various amino acids needed for human growth and development. The fat content of goose meat is only slightly higher than chicken meat and much lower than other meats. It is a green and healthy food. Therefore, there is also a saying that "drink goose soup, eat goose meat, and don't cough all year round."
Goose meat has the effects of replenishing qi and replenishing deficiency, regulating stomach to quench thirst, relieving cough and phlegm, detoxifying and anti-aging. Suitable for a wide range of people, young and old. Eating goose meat often will keep you healthy and prolong your life!
Pao big goose
Recipe Recommendations
- pepper 20 grains
- octagonal 2 flowers
- cinnamon 1 small piece
- cumin 1 teaspoon
- dried red pepper in 1
- Jiang 1 blockbuster
- scallion 3 paragraphs
- garlic 4-merous
- white sugar 1 tablespoon
- refined salt 1/2 tablespoon
- soy sauce 3 tablespoons
- cooking wine 1 tablespoon
- chicken powder 1/2 tablespoon
- vegetable oil 50 ml
- salty and fresh
- stewed
- an hour
- simple
Steps for Pao big goose
1
This is a goose, half of it this time.
2
Cut half of the goose into small pieces, wash it and control the water, and put it in a basin.
3
Put water on the heat to boil, pour in the goose meat and bring it to boil, beat off the blood foam, and remove the goose meat after a while to control the water.
4
Control clean water for later use.
5
Start another pot and sit on the heat, add vegetable oil, add onion, ginger, garlic, pepper, star anise, cinnamon, cumin, and dry red pepper, stir-fry until fragrant.
6
Add the goose meat and stir-fry over high heat until the goose meat is dry and when the goose oil is slightly out, add cooking wine, add soy sauce and white sugar, and stir well.
7
Add boiling water, make the water and goose meat even, bring to a boil over high heat, turn to medium to medium heat and simmer for 50 minutes. When the soup becomes thick, add refined salt and chicken powder.
8
Stir for another 10 minutes, collect the soup, add the coriander and shredded red pepper and serve on a plate.
9
The prepared goose meat pieces do not have any soup. They are ruddy in color, soft, fragrant, and have a long aftertaste.Pao big goose Make Tips
Before cooking, the goose should be soaked in clear water for 4 hours, remove the dirt, remove the residual hair, remove the goose's lungs, and then cut into small pieces. During the cooking process, start with medium heat, and then turn to low heat and slowly cook for no less than 60 minutes to achieve a fresh, fragrant, crispy taste.